The {Page-Turner-Cookbook} featuring
lebanon Is My Kitchen
LEBANON Appetizers & Soups
LEBANON Main Dishes
liquid Measures
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Appetizer Baba ganoush 
Will keep covered in the fridge for several days.
Serves: 4
Sea salt
Olive oil (for roasting)
3 Tbsp lemon juice
1 large clove garlic (grated or finely minced)
2 Tbsp tahini
2 Tbsp fresh cilantro, parsley or basil (optional // chopped)
Serves: 4
Preparation time:15 minutes
Cooking time:10
1 medium eggplant*Sea salt
Olive oil (for roasting)
3 Tbsp lemon juice
1 large clove garlic (grated or finely minced)
2 Tbsp tahini
2 Tbsp fresh cilantro, parsley or basil (optional // chopped)
Preheat oven to high broil and position a rack at the top of the oven.
Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown.
Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.
Peel away most of the skin of the eggplant and add flesh to a food processor. It should be soft and tender and the skin should come off easy.
Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed.
Serve with pita and/or pita chips or veggies.
Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown.
Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.
Peel away most of the skin of the eggplant and add flesh to a food processor. It should be soft and tender and the skin should come off easy.
Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed.
Serve with pita and/or pita chips or veggies.
Appetizer Basic hummus
The use of store bought canned chickpeas speeds up the process with good results.
Hummus Recipe Variations• Spice it. 1/2 teaspoon ground cumin and/or coriander adds an extra layer of flavor.• Roasted red peppers. Blend in 1 roasted red pepper and 1/2 teaspoon smoked paprika.• Mix in pesto. Add spoonfuls of pesto, to taste, to make an extra-lemony dip.• Green. Blend in 1/2 cup fresh parsley, cilantro, or basil, or 1 cup cooked spinach.
Serves: 6
1 teaspoon baking soda
6 1/2 cups water
1/2 cup tahini (light roast)
4 tablespoons freshly squeezed lemon juice
4 cloves garlic, crushed
6 tablespoons ice cold water or thick yogurt
Salt
Good quality olive oil, to serve (optional)
Hummus Recipe Variations• Spice it. 1/2 teaspoon ground cumin and/or coriander adds an extra layer of flavor.• Roasted red peppers. Blend in 1 roasted red pepper and 1/2 teaspoon smoked paprika.• Mix in pesto. Add spoonfuls of pesto, to taste, to make an extra-lemony dip.• Green. Blend in 1/2 cup fresh parsley, cilantro, or basil, or 1 cup cooked spinach.
Serves: 6
Preparation time: 1 hour
Cooking time:40 minutes
1 1/4 cups dried chickpea1 teaspoon baking soda
6 1/2 cups water
1/2 cup tahini (light roast)
4 tablespoons freshly squeezed lemon juice
4 cloves garlic, crushed
6 tablespoons ice cold water or thick yogurt
Salt
Good quality olive oil, to serve (optional)
The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight or up to 2 days
The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about three minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook for 20 to 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.
Drain the chickpeas. You should have roughly 3 2/3 cups now. Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine sill running, add the tahini paste, lemon juice, garlic, and salt to taste.
Finally, slowly drizzle in the ice water and allow it to mix for about five minutes, until you get a very smooth and creamy paste.
Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving.
This hummus will keep in the refrigerator for up to three days.
The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about three minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook for 20 to 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.
Drain the chickpeas. You should have roughly 3 2/3 cups now. Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine sill running, add the tahini paste, lemon juice, garlic, and salt to taste.
Finally, slowly drizzle in the ice water and allow it to mix for about five minutes, until you get a very smooth and creamy paste.
Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving.
This hummus will keep in the refrigerator for up to three days.
Main Chickpea pizza
Serves: 4
Preparation time:10 minutes
Cooking time:25 minutes
2 cups chickpea flourKosher salt
6 tablespoons extra-virgin olive oil
1 teaspoon baking powder
Toppings:
Extra-virgin olive oil, for brushing and drizzling
8 ounces fresh mozzarella, thinly sliced
1/2 cup grated Parmesan
3 large ripe plum tomatoes, very thinly sliced
Kosher salt and freshly ground black pepper
1/2 cup fresh basil leaves
For the crust: Whisk the chickpea flour and 1 1/2 teaspoons salt together in a medium bowl. Whisk in 1 1/2 cups water and 2 tablespoons olive oil until smooth. Cover and let stand at room temperature for 2 hours.
Preheat the oven to 425 degrees F with a pizza stone or baking sheet on the bottom rack. Line 2 baking sheets with parchment paper. Heat a large nonstick skillet over medium-high heat and add 2 tablespoons olive oil. Whisk the baking powder into the chickpea mixture and pour half of the batter into the hot skillet, swirling to evenly coat the bottom. Cook until just set, about 2 minutes. Transfer the skillet to the hot pizza stone and bake until the edges and top are browned and crisp, about 5 minutes. Flip the crust in the skillet and bake until the top is browned and crisp, about 3 minutes more. Transfer the crust to a parchment-lined baking sheet. Make another crust with the remaining 2 tablespoons olive oil and the remaining batter.
For the toppings: Brush the crusts lightly with olive oil. Arrange the mozzarella on top and sprinkle with Parmesan. Divide the tomatoes between the two crusts and sprinkle with salt and pepper. Roughly tear the basil leaves and scatter over the top. Bake on two sheet pans, switching the position halfway through, until the cheese is browned and bubbly, 10 to 12 minutes. Drizzle with some olive oil and serve.
Preheat the oven to 425 degrees F with a pizza stone or baking sheet on the bottom rack. Line 2 baking sheets with parchment paper. Heat a large nonstick skillet over medium-high heat and add 2 tablespoons olive oil. Whisk the baking powder into the chickpea mixture and pour half of the batter into the hot skillet, swirling to evenly coat the bottom. Cook until just set, about 2 minutes. Transfer the skillet to the hot pizza stone and bake until the edges and top are browned and crisp, about 5 minutes. Flip the crust in the skillet and bake until the top is browned and crisp, about 3 minutes more. Transfer the crust to a parchment-lined baking sheet. Make another crust with the remaining 2 tablespoons olive oil and the remaining batter.
For the toppings: Brush the crusts lightly with olive oil. Arrange the mozzarella on top and sprinkle with Parmesan. Divide the tomatoes between the two crusts and sprinkle with salt and pepper. Roughly tear the basil leaves and scatter over the top. Bake on two sheet pans, switching the position halfway through, until the cheese is browned and bubbly, 10 to 12 minutes. Drizzle with some olive oil and serve.
Main Chickpea salad
Serves: 4
Preparation time:15 minutes
Cooking time:5 minutes
For the Chickpea Salad:1 (15-ounce) can chickpeas
1 tablespoon olive oil
1 pint cherry tomatoes, halved
1/2 red onion, sliced
1 yellow bell pepper, diced
1 orange bell pepper, diced
2 tablespoons chopped fresh parsley
1/2 cup crumbled feta cheese
For the Dressing:
1 clove garlic, finely minced or grated
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon mustard
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
Rinse and thoroughly drain the chickpeas. Add to a large skillet or cast iron pan along with the tablespoon of olive oil. Saute on medium high heat, stirring often, for about 5 minutes until the chickpeas are slightly crisped.
Make the dressing by whisking together the minced garlic, extra-virgin olive oil, fresh lemon juice, mustard, dried oregano, salt, and pepper in a serving bowl.
Add the chickpeas, cherry tomatoes, sliced red onions, diced orange and yellow bell peppers and parsley to the bowl and toss. Top with the crumbled feta cheese and serve at room temperature.
Make the dressing by whisking together the minced garlic, extra-virgin olive oil, fresh lemon juice, mustard, dried oregano, salt, and pepper in a serving bowl.
Add the chickpeas, cherry tomatoes, sliced red onions, diced orange and yellow bell peppers and parsley to the bowl and toss. Top with the crumbled feta cheese and serve at room temperature.
Main Lentil burgers
To ensure that the red lentils cook fully, soak them for at least 2 hours before using.
The key to the patties not falling apart when you cook them is to use soaked lentils.
Never cook them beforehand or use canned lentils.
Serves: 4
2 large garlic cloves minced
1/3 cup diced shallot
1/2 cup grated carrots
1 tablespoon tomato paste
1/4 cup chopped fresh cilantro or flat parsley
1/2 teaspoon salt or to taste
1/2 teaspoon ground black pepper
oil for pan frying
Serves: 4
Preparation time:10 minutes
Cooking time:15 minutes
1 ½ cups dried red lentils2 large garlic cloves minced
1/3 cup diced shallot
1/2 cup grated carrots
1 tablespoon tomato paste
1/4 cup chopped fresh cilantro or flat parsley
1/2 teaspoon salt or to taste
1/2 teaspoon ground black pepper
oil for pan frying
Soak the lentils in cold water to cover by about 2 inches for two hours. Rinse and drain thoroughly.
Combine the drained lentils, garlic, shallot, carrot, tomato paste, cilantro or parsley, salt, and black pepper in a food processor. Pulse until the ingredients are well combined and the mixture holds together, scraping the sides of the bowl as needed.
Pre-heat the oven to 400ºF. Line a large baking sheet with parchment paper or a silicone mat.
Scoop out ¼ cup of the mixture at a time. Shape into patties, about ½ inch thick.
Heat the oil in a large nonstick skillet. Cook the patties for about 4 minutes on each side, or until golden and crispy.
Bake the patties for 5 minutes. Flip them over and bake for about 5 more minutes.
Transfer to a paper towel-lined plate to drain any excess oil.
Serve with a bun and desired toppings; a salad; or oven browned potatoes.
Lemon herb Tahini sauce
Combine the drained lentils, garlic, shallot, carrot, tomato paste, cilantro or parsley, salt, and black pepper in a food processor. Pulse until the ingredients are well combined and the mixture holds together, scraping the sides of the bowl as needed.
Pre-heat the oven to 400ºF. Line a large baking sheet with parchment paper or a silicone mat.
Scoop out ¼ cup of the mixture at a time. Shape into patties, about ½ inch thick.
Heat the oil in a large nonstick skillet. Cook the patties for about 4 minutes on each side, or until golden and crispy.
Bake the patties for 5 minutes. Flip them over and bake for about 5 more minutes.
Transfer to a paper towel-lined plate to drain any excess oil.
Serve with a bun and desired toppings; a salad; or oven browned potatoes.
Lemon herb Tahini sauce
Main Majadra lentils and rice
Mujadara or Majadra is a Middle Eastern lentils and rice recipe with caramelized onions.
Just 3 ingredients make a easy vegan, protein-rich meal.
Serves: 6
• ¾ cup brown or black lentils
• 1 bay leaf
• 2 cups water
• 2 onions
• More olive oil
For the rice:
• 1 ½ cup rice
• 2 tbsp olive oil
• 3 cups water, boiling
• 2 cloves garlic, peeled and crushed
• 1 ½ tsp salt
• 1 tsp powdered cumin
• ¼ tsp ground cinnamon
• More salt and pepper to taste
Serves: 6
Preparation time:10 minutes
Cooking time:40 minutes
For the lentils:• ¾ cup brown or black lentils
• 1 bay leaf
• 2 cups water
• 2 onions
• More olive oil
For the rice:
• 1 ½ cup rice
• 2 tbsp olive oil
• 3 cups water, boiling
• 2 cloves garlic, peeled and crushed
• 1 ½ tsp salt
• 1 tsp powdered cumin
• ¼ tsp ground cinnamon
• More salt and pepper to taste
1. Rinse the lentils. Simmer them in 2 cups of water, with the bay leaf, until they are soft but not mushy. Depending on the quality of the lentils, this might take 30-40 minutes. Do not add salt. Add more water if it looks like they’re drying out, but if they finish cooking and there’s water left over, just drain them and return them to the pot.
2. Add salt to taste after the lentils are done. Remove the bay leaf.
For the rice:
1. Rinse the rice and allow it to drain almost dry.
2. Heat the oil gently and add the rice, stirring to coat the grains with oil.
3. When the rice has become transparent, add the garlic. Stir half a minute, then add the salt and the water.
4. Bring to a boil, then cover the pot and cook over low heat. Cook the rice until all the water has evaporated and the grains are tender and separate.
5. While the rice is cooking, slice the onions thinly.
6. Pour 2 tablespoons of olive oil into a non-stick pan and caramelize the onions over medium heat, stirring once in a while until they are very soft and golden, not brown and crisp.
7. When the onions are done – in 10-15 minutes – add the cumin, cinnamon and a little salt and pepper.
8. Final step: Fluff the rice with a fork. Combine the cooked lentils and the rice, mixing gently with the. Stir some of the caramelized onion in, and top the dish with the rest of the onions.
9. Serve warm, with cucumber yogurt sauce or tzatziki if desired.
2. Add salt to taste after the lentils are done. Remove the bay leaf.
For the rice:
1. Rinse the rice and allow it to drain almost dry.
2. Heat the oil gently and add the rice, stirring to coat the grains with oil.
3. When the rice has become transparent, add the garlic. Stir half a minute, then add the salt and the water.
4. Bring to a boil, then cover the pot and cook over low heat. Cook the rice until all the water has evaporated and the grains are tender and separate.
5. While the rice is cooking, slice the onions thinly.
6. Pour 2 tablespoons of olive oil into a non-stick pan and caramelize the onions over medium heat, stirring once in a while until they are very soft and golden, not brown and crisp.
7. When the onions are done – in 10-15 minutes – add the cumin, cinnamon and a little salt and pepper.
8. Final step: Fluff the rice with a fork. Combine the cooked lentils and the rice, mixing gently with the. Stir some of the caramelized onion in, and top the dish with the rest of the onions.
9. Serve warm, with cucumber yogurt sauce or tzatziki if desired.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in
LEBANON
"May every sunrise hold more promise, and every sunset hold more peace."
The {Page Turner} E-Cookbooks
Library on a world cooking journey
6 Recipes
2 Appetizers
4 Main dishes